Description
A quick and easy chicken enchilada skillet recipe your family will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crushed tortilla chips
- Optional toppings: sour cream, chopped cilantro, sliced avocado
Instructions
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, diced tomatoes and green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and cook for 10 minutes, or until chicken is cooked through.
- Preheat your broiler.
- Sprinkle Monterey Jack cheese evenly over the top of the skillet.
- Broil for 2-3 minutes, or until cheese is melted and bubbly.
- Top with crushed tortilla chips and any desired optional toppings before serving.
Notes
- For a spicier dish, use hot enchilada sauce or add a pinch of cayenne pepper.
- You can substitute rotisserie chicken for the raw chicken to save time.
- This dish is also delicious served over rice or quinoa.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken enchilada skillet, easy chicken recipe, family dinner, Mexican food, quick meal